Grits, a Southern breakfast.
After spilling my three cups of espresso this morning, I decided that I should fix breakfast instead and leave the coffee alone for a while.
Grits are an easy to make, great to eat morning plate. Served along side with scrambled eggs and bacon. A true Southern dish. We use Albers. The cook the best, less lumps and flavorful.
One thing we like to do is add lots of butter while cooking. When melted we add the grated sharp cheddar cheese to it. Mixing it well so it will melt well, consequently turning into a rich flavorful dish.
I will try again to make coffee….
Saturday Morning October 22, 2011 breakfast.
2 cups of water
½ cup of grits (Albers or Quakers Oats)
½ tablespoon salt
2 tablespoon unsalted butter
¾ cup shredded cheddar cheese
Bring to a boil the water with the salt in a medium sauce pan. Add the grits and stir so no lumps will be produced.
Cover the pan, reduce the heat to low. Stir occasionally and cook for 5 to 6 minutes. If too thick add more water. The grits should not feel gritty when tasted.
Add the butter and mix well. Add the cheddar cheese and mix well. At this point I like to remove them from the heat, cover them and let them rest for a minute or so.
Great served along scramble eggs, bacon or sausage.